Risotto With Peas & Prosciutto
By: Kitch-N-Chik
Published: Tuesday, May 10, 2011 - 5:44pm

Ingredients




3 cups Chicken Stock
3 cups Water
4 tablespoons Olive Oil
1/2 large Onion, chopped
2 cups Arborio Rice
1/2 cup dry White Wine
3 cloves Garlic, minced
1 cup Peas, fresh or frozen (thawed)
6 slices Prosciutto
3 tablespoons fresh Sage, shredded

Preparation

1 Cook prosciutto in a skillet, turning often, until crisp.  Remove from pan.  Break into pieces when cool and set aside. 2 In a small saucepan, bring chicken stock and water to a boil, keep at a simmer. 3 In  a large skillet, on medium heat, heat oil; cook garlic and onion until soft. 4 Stir in rice, then add wine. 5 Cook, stirring until liquid is almost absorbed. 6 Add chicken stock 3/4 cup at a time, stirring until absorbed after each addition.  Total cooking time about 30 minutes. 7 Stir peas, prosciutto and sage into rice. 8 Serve immediately.

About


This Risotto goes great with chicken and is SO worth the time.